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Tables and tips
en
Poultry
Use the core temperature probe so that you can
monitor the core temperature more easily. Insert
this between the belly and the thigh, rather than in
the middle (cavity) of the bird.
Poultry will turn out particularly crispy and brown if
you baste it towards the end of the roasting time
with butter, oil, salted water, drained fat or orange
juice.
When cooking duck or goose, pierce the skin
underneath the wings to allow the fat to run out.
Use a roasting dish or another heat-resistant baking
dish or tin for dishes that require a lot of liquid to
be added to the roast. The same applies if a lot of
fat is likely to drain from the food, e.g. roast goose.
If you are using the grill tray with the wire insert,
pour approximately 100 ml water into the grill tray;
this will catch the meat juices so that the oven stays
clean. If you pour in too much water, this may alter
the cooking result because too much steam will be
produced.
Dish Accessory Level Tempera-
ture
in °C
Type of
heating
Cooking
time
in min.
Comments
Duck, whole
(1.5-2 kg)
Wire rack +
grill tray
2 160 / 180 N 80* Recipe tip: Stuff with oranges, apples or
dried fruit.
Goose, whole
(3.5 kg)
Wire rack +
grill tray
2 160 / 190 H 110 - 130* Recipe tip: Stuff with apples, onion and
marjoram, and pin the opening closed with
a cocktail stick or similar sharp item.
Turkey, whole (5 kg) Wire rack +
grill tray
2 160 / 190 H 120 - 180*
Chicken, whole
(1 kg)
Wire rack +
grill tray
2 180 H 50 - 60 Baste with oil, salt, pepper, paprika and
curry powder. Preheat. Can be cooked on
the rotary spit.
2 180 Z 50 Can be cooked on the rotary spit.
Chicken drumstick Wire rack +
grill tray
3 220 Q 30 - 35** Recipe tip: Asian marinade with soy sauce,
honey, chilli, garlic, ginger, cumin, lime zest
and coriander.
Chicken leg Wire rack +
grill tray
3 220 Q 30 - 35** After the leg is turned, the side with more
skin should be at the top. This makes it nice
and crispy.
Marinate in a mixture of oil, rosemary, sliced
lemon and garlic
Chicken breast Wire rack +
grill tray
2 200 H 20 - 25 Recipe tip: Rub with tandoori paste before
cooking. The cooking time depends on the
size of the breast.
2 200 I 45 No need to preheat; do not open appliance
door.
Chicken nuggets,
frozen
Baking tray
+
greaseproof
paper
2 200 H 15**
Quail, whole
(150 g each)
Wire rack +
grill tray
3 200 Z 25 Baste with oil and seasoning/spices, e.g.
paprika, thyme, juniper and garlic.
* Cook the meat at a low temperature; set it to cook at the higher temperature for the last 15-20 minutes.
** Turn the food halfway through cooking.
45


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